In the heart of the Andes, surrounded by terracotta rooftops and centuries of history, sits Hilton Garden Inn Cusco. Guests at this charming, centrally located hotel delight in sweeping hillside views, courtyard yoga sessions and vibrant flavors found at the on-site Garden Grille restaurant. Here, fresh, local fare is carefully crafted and served alongside traditional and craft cocktails, such as the distinctive pisco sour. But amid this beauty and bounty there’s one bright and zesty dish that really steals the spotlight: the hotel’s signature trout ceviche.
This delicious, soulful dish is Peru on a plate. Unlike other versions around the world, Peruvian ceviche is renowned for its bold flavors and unique balance of acidity, heat, and freshness. It’s an especially popular dish in summer thanks to its refreshing and cool taste, and Cusco’s inland location means that the ceviche here offers a distinctly local spin, using trout, a fish reeled from the region’s crystal‑clear lakes, instead of sea bass. This silky lake trout is delicate, yet firm enough to soak up the punchy flavors of lime, lemon, and garlic.
Cusco’s high-altitude take on this culinary creation is a highlight of Garden Grille’s menu, where it’s the most beloved main course. Leaders at Hilton Garden Inn Cusco attribute the popularity of this dish to the exquisite quality of the fish used in its preparation—and a crucial element: Aji Limo Chili, a Peruvian pepper known for its fruity, citrusy taste, with a heat level comparable to cayenne or tabasco peppers.
Making ceviche is quick and easy, but crafting the perfect balance of flavors is an art. Watch as David Huamán Mejía, executive chef, Hilton Garden Inn Cusco, shows how the hotel has mastered their recipe for “a light, fresh dish that’s perfect for eating right away.”
From using a special citrus-based marinade called “Tiger’s Milk” to cutting the trout into cubes so that flavors can better penetrate the fish and reducing the acidity of the dish using a light fish broth, his preparation is a masterclass in maximizing flavor. Presented atop sweet potato, lettuce, and onion, and sprinkled with cooked corn, popcorn, and Aji Limo Chili, the final plate is as eye-catching as it is mouth-watering.
After days spent exploring Cusco’s cobblestone streets or making the awe-inspiring trek to Machu Picchu, settling into the Garden Grille’s warm, inviting atmosphere is a treat for the senses. Guests here are treated to more than just a plate of superb ceviche; they’re sharing in the timeless history of this storied region as they sample dishes that highlight ingredients from Andean lakes and local markets, made by chefs who infuse every bite with pride.